Forest Lawn Bakery
2 - 4527 8 Avenue SE Calgary AB T2A 0A7 · Food - General
6 inspections
- Risk Management Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Owner was using Time as a Public Health Control. No procedures were provided to AHS for review and approval.Please provide a procedure on steamed rice cakes using Time as a Public Health Control.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- BBQ pork buns were measured at 44.5 degrees C and Hot dog buns were measured at 46.5 degrees C. in the large stand-up hot holding unit Discarded the BBQ pork buns and hot dog buns. Store all hot perishable foods at 60 degrees C or higher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Walk-in cooler door: A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Provide a proper strip to fix the door. 2) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. clean the walk-in freezer and fix the door.3) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. Replace the sheeter belt.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The facility did not have cleaning schedule.- Develop a cleaning schedule. - A blank cleaning schedule template was sent via email.2) Coolers, freezers and food surface sanitizer charts. Check and record coolers, freezers, and food surface sanitizer daily.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Hands were dried on the cloth towel throughout the day. Use paper towels to dry hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Detergent plastic bucket was used to store baking oil.Use a food grade bucket. 2) Blue Rubbermaid container was used to store sesames.Use a food grade container for food.3) Bags of bake goods were stored directly on the walk-in freezer floor. Store food at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Steamed rice cakes were left out at room temperature. 2) Deep-fried dumplings in the hot holding were measured 45.8 degrees C and pork pies were measured at 45.4 degrees C. Discarded the deep-fried dumplings and pork pie3) Cake cooler behind the desk was measured at 8.5 degrees C. 1 to 3) Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gaps along the back screen door. Fix the back screen door or keep the back door close.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Vents above the main cook line were missing covers. Provide covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Flour sifter was held together with green tape.Fix or replace the flour sifter2) Mixer buttons were covered with green tape.Fix or replace the buttons. 3) Walk-in cooler door was covered with stains and dried dough. A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Dried dough and stains on the wooden strip.Clean the walk-in cooler and provide a proper strip to fix the door. 4) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. Stains and dried dough on the walk-in freezer door. clean the walk-in freezer and fix the door.5) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. Replace the sheeter belt.6) Sugar paper bags were being re-used to line the baking trays.Use once and then discard.7) Red and green plastic strings were tied to the stand-up cooler handles.Remove strings and use the handle to open the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Repeat Violation***Previous Violation1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris.- Clean the equipment, floor, walls and hard to reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule. - A blank cleaning schedule template was sent via email.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please keep all cleaning cloths in a sanitizer solution when not in use. Please do not store used rags on the counter.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips found on site. Please obtain test strips to test chemical sanitizer concentrations.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Repeat Violation***Previous Violation1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris.- Clean the equipment, floor, walls and hard to reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule. - A blank cleaning schedule template was sent via email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A few shelves in the food prep area were unfinished._ Pint or seal the unfinished shelves, so that the shelves are smooth, impervious and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris.- Clean the equipment, floor, walls and hard to reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule. - A blank cleaning schedule template was sent via email.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding cabinet at front of the facility was measured at 49C.- Ensure all hot holding units are 60C or higher. Unit should be 60C before food product is stored inside for hot holding.- Operator changed the setting to the hot holding unit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A newly built mezzanine with raw wood for storage was observed in the facility.Ensure to paint it so that it is smooth, easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of grease and debris under the cooking equipment (stove/oven) next to the dish pit and food store shelves by the back door.- Please clean this area and ensure regular cleaning is done.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?